Pork Belly Hash Recipe
Pork belly ragu, crispy potatoes, ricotta salata cheese, fried eggs
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Ingredients
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Brunch
Method
Brunch
- 1
Prepare the Pork Belly
Cut the pork belly into small cubes and season with salt and black pepper.
- 2
Cook the Pork Belly
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pork belly cubes and cook until they are browned and crispy, about 10-15 minutes. Remove them from the skillet and set aside.
- 3
Fry the Potatoes
In the same skillet, add the remaining tablespoon of olive oil. Add the diced potatoes and cook until golden brown and crispy, about 10-12 minutes. Stir occasionally to ensure even cooking.
- 4
Sauté the Vegetables
Add the diced onion, red bell pepper, and minced garlic to the skillet with the potatoes. Cook for an additional 5 minutes, or until the vegetables are softened.
- 5
Combine Ingredients
Return the cooked pork belly to the skillet. Add paprika, salt, and black pepper. Stir well to combine and heat through for about 2-3 minutes.
- 6
Fry the Eggs
In a separate non-stick pan, fry the eggs to your liking (sunny side up, over-easy, etc.).
- 7
Serve
Spoon the pork belly hash onto plates, top with crumbled ricotta salata cheese, a fried egg, and garnish with chopped parsley. Enjoy your delicious brunch!